I was searching across the web recently to find a way of using a whole load of dried chillies I had recently bought from a Mexican online grocer. Among those I bought were Guajillo and Arbor chillies which it turned out were ideal to make this Red Curry Paste.

Thai Red Curry paste is a basic staple of Thai cuisine and especially Thai street food. I have always been fascinated by all sorts of street food around the world and hoped to bring some recipes to this site.

I won’t pretend this is the most authentic Thai paste you will ever find but it is as close as you will get (in my opinion) and I am sure you won’t be disappointed by it. It does take a bit of processing to get a smooth paste especially if you leave in the seeds.

This paste is ideal for using in the Satay sauce also on this site.

Thai Red Curry Paste

Thai Red Curry Paste

Thai Red Curry paste is a staple of many authentic tasting Thai recipes.
Prep Time 30 minutes
Cook Time 0 minutes
Course Sauces, street Food
Cuisine Thai


  • 20 g Dried Guajillo chillies
  • 10 g Dried Arbol chillies
  • 1 Red Onion
  • 1/2 Lemon Grass stalk
  • 2 inch Piece of Ginger
  • 3 cloves Garlic
  • 1 tsp Dried Coriander Leaf
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt
  • 1 tbsp Soy Sauce
  • Zest of 1 small lime


  • Soak the chillies in warm water for about 30 minutes and allow to drain. If you want a milder paste then remove the seeds alternatively, leave them in for a spicier taste.
  • Roughly chop the onions, garlic, ginger and lemon grass and add them with all the rest of the ingredients to a food processor.
  • Process until a smooth paste is achieved. If you have left the seeds in it will take a bit longer. I had to process it for about 20 minutes until smooth.
  • The paste is now ready to use but it will keep in the fridge for a few days if necessary, alternatively it can be frozen.
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Keyword chilli, coriander, garlic, ginger, lemon grass, onions, soy sauce